My dad loved donuts. That and coffee. Not just any donuts and coffee, but specifically from a certain place I’ll call DD. After he retired he would go to DD almost every day. Then he became the handyman for the store. I am sure it was the most fun he ever had working. It was more like playing for him. The free donuts and coffee meant more to him than the pay.
I have had plenty of donuts because of my dad. I am quite fond of them too. Although I lean towards ones from local bakeries or a place I’ll call KK. The very first one I will try anywhere is a blueberry donut (or doughnut). It has to pass the test before I go to my next ones; sour cream or Bavarian cream. If those are good then I’ll buy a dozen and maybe share one or two. Maybe.
Then a donut cookbook arrived in the mail. It is the 150 Best Donut Recipes by George Geary. Guess which recipe I went to first? You are right – blueberry donuts. I was thrilled to find they are baked. Plus there is a glaze for a topping and you know how I am about frosting. Oh yea! I made sure the glaze was thick so there would be a nice heavy coating. You can thin it more if you want a light coverage.
How are the donuts? They are soft, light, and with the right amount of blueberries. They are best on the day they are made. I admit I did cut the amount of almond extract down. It is a strong flavoring and can overpower other flavors. The recipe below is how it appears in the book. If you want the glaze recipe you will have to get the book. Click on the photo to go to Amazon where you can purchase the cookbook:
What is your favorite donut? Have you made any at home? I am ready to make my next favorites and so I am glad I have this cookbook on hand.
- 2 1/2 cups cake flour
- 1 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs beaten
- 3/4 cup whole milk
- 2 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup fresh or frozen blueberries
Preheat oven to 325 degrees F. Two 6-well donut pans, sprayed with nonstick spray.
In a large bowl, whisk together flour, sugar, baking powder, and salt. Set aside.
In another bowl, whisk together eggs, milk, butter, and vanilla and almond extracts. Add to flour mixture and mix with a rubber spatula just until incorporated. Fold in blueberries.
Spoon batter into resealable freezer bag or pastry bag and fill each prepared well two-thirds full.
Bake in preheated oven until donut springs back when lightly touched, 10 to 14 minutes.
Let donuts cool in pans on a rack for 5 minutes. Turn out of pans onto rack and let cool completely prior to icing.
Recipe ©copyright 2012 George Geary from the 150 best donut recipes: fried or baked cookbook. Used with permission by Robert Rose, Inc.
Disclaimer 1: I received a copy of the 150 best donut recipes cookbook for review from the publisher, Robert Rose. I was under no obligation to give a positive review. All opinions are my own unless otherwise stated or contained within a guest post.
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